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1

Hormone residues control in slaughtered animals in Poland in 2000-2001

100%

Wozniak B.

Bulletin of the Veterinary Institute in Puławy

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2002

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tom 46

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nr 2

2

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Detection of the metabolic hormone residues in the urine and muscles of food - producing animals by HPTLC with application of extraction into a solid phase

84%

Wozniak B., Wojton B.

Bulletin of the Veterinary Institute in Puławy

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1996

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tom 40

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nr 1

A simple method for determination of 8 anabolie hormone residues in the muscles and urine of slaughter animals was elaborated. Forty cattle muscle samples and 30 urine samples fortified with diethyl stilbestrol, dienstrol, hexastrol, zeranol, trenbolone, trenbolone acetate, 19-nortesterone, and medroxyprogesterone acetale at concentrations of 1 to 20 ng/g (ppb) were examined. The hormones were extracted with methanol and the methanol phase was degreased with n-hexane and extracted with diethyl ether. The ether layer was washed with carbonate buffer and water evaporated to dryness. The residues were dissolved in acetate buffer and cleaned up by extraction into the solid phase on C18 columns. In urine, the hormones were extracted with diethyl ether followed by the procedure corresponding to that for muscles. After evaporating and dissolving in acetone the samples were analysed by two-dimentional HPTLC methods. The chromatograms were developed with 5% sulphuric acid in ethanol. The detection limit of the hormones examined on the HPTLC plate was 5-20 ng, and in the tissue 1 ppb for trenbolone and 2 ppb for the remaining compounds.

3

Effect of heating on anabolic hormone residues in meat

84%

Wozniak B.

Bulletin of the Veterinary Institute in Puławy

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1999

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tom 43

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nr 2

Studies on effects of pasteurisation of meat with spiked hormones at residue levels have been made. Beef and poultry meat samples which contained diethylstilbestrol and 19-nortestosterone were heated at 80°C for 20 minutes. The hormones were quantified by high-performance liquid chromatography with UV detection on raw and pasteurised meat samples. Diethylstilbestrol is stable under these conditions and shows only slight reduction. There is a remarkable decrease in concentration of 19-nortestosterone in beef after pasteurisation when the initial level of hormone was high (1 µg/g). For the samples with initial concentration of 19-nortestosterone below 50 ng/g no significant changes were observed.

4

Effect of freezing on anabolic hormone residues in bovine and poultry meat samples

84%

Wozniak B.

Bulletin of the Veterinary Institute in Puławy

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1998

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tom 42

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nr 2

Studies on the effects of freezing meat with spiked hormones at residue levels have been made. Beef and poultry meat samples which contained diethylstilbestrol and 19-nortestosterone were stored frozen at -20°C. The hormones were quantified by high-performance liquid chromatography with UV detection after 2, 4 and 6 months. Diethylstilbestrol is stable under all of these conditions and shows only minor losses. There is a remarkable decrease in concentration of 19-nortestosterone in beef after 4 months. From the results it can be concluded that meat samples intended for hormone residues analysis, when stored frozen for a long period, can give false negative results for some compounds.

5

Influence of strength, endurance and concurrent training on the lipid profile and blood testosterone and cortisol response in young male wrestlers

67%

Mirghani S. J., Alinejad H. A., Azarbayjani M. A., Mazidi A., Mirghani S. A.

Baltic Journal of Health and Physical Activity. The Journal of Gdansk University of Physical Education and Sport

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2014

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tom 06

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nr 1

Background: There is little information regarding the effects of concurrent training (endurance and resistance training) on the fat profile, blood testosterone and cortisol response. The aim of the study was to investigate the effect of eight weeks of concurrent training on the fat profile, blood testosterone and cortisol response in young male wrestlers. Material/Methods: Twenty-four young male wrestlers voluntarily participated and were randomly assigned to three groups, namely: endurance training (ET, N=8), strength training (ST, N=8) and concurrent training (CT, N=8). The groups did their training programs three sessions per week. Results: The findings of this study showed that high-density lipoprotein cholesterol (HDL-C) decreased by 33.54% in the strength group (P=0.02). Total Testosterone (TT) experienced a decrease by 30.68% in the endurance group (P= 0.02) and by 41.55% in the concurrent group (P=0.02). Cortisol (cor) increased by 55.73% in the endurance (P=0.00) and by 41.55% in the concurrent (P=0.02) group, respectively. Testosterone-to-Cholesterol ratio (TT:Cor) decreased by 125.80% by and 78.12% in the endurance (P=0.00) and concurrent (0.04) groups, respectively. Conclusions: The results of this study showed that the decrease in HDL, an increasing trend in TT in the strength training group and also a decrease in TT and an improved lipids profile in the endurance and concurrent training groups can be a function of the training type.

Ograniczanie wyników

4 Bulletin of the Veterinary Institute in Puławy

1 Baltic Journal of Health and Physical Activity. The Journal of Gdansk University of Physical Education and Sport

4 Wozniak B.

1 Alinejad H. A.

1 Azarbayjani M. A.

1 Mazidi A.

1 Mirghani S. A.

1 Mirghani S. J.

1 Wojton B.

1 2014

1 2002

1 1999

1 1998

1 1996

Hormone residues control in slaughtered animals in Poland in 2000-2001

Detection of the metabolic hormone residues in the urine and muscles of food - producing animals by HPTLC with application of extraction into a solid phase

Effect of heating on anabolic hormone residues in meat

Effect of freezing on anabolic hormone residues in bovine and poultry meat samples

Influence of strength, endurance and concurrent training on the lipid profile and blood testosterone and cortisol response in young male wrestlers